- 2 tablesoons white wine vinegar (original 4 tbsp but I hate all kinds of vinegar and other rotten goo of living things)
- 2 tbsp light soy sauce
- 2 tbsp dry sherry (if you have it, unlike us)
- 2 tbsp oil
- 4 tbsp honey
- 1 small tin tomato puree
for the sauce and
- 1.5 kg pork ribs
Hunt and kill the pig, acquire the ribs, kill the soy beans and acquire the... etc.
Chop the ribs between the bones (every part with a bone in the middle as a handle), put in a dish (with small oil) and in the oven for 45 minutes at 180 °C (no air circulation or whatsamacallit).
Make the sauce by carefully mixing the ingredients. (Careful
means you must not use sponges, knives, pencils and other
mismatching items to mix. And don't drink it, apart from the
sherry, at your option.)
After the 45 minutes you get the ribs, turn them and put the sauce on them. Put them back for more 45 minutes (start to watch around 30 and pull it if it's getting black and emitting smoke, depends on the meat, the size of the slices and the phase of the moon).Eat. (I like it cold, too.)
(Original recipe contained "marinate the ribs in the sauce for a day" but experience showed no measurable difference. YMMV)